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We hope you got insight from reading it, now let’s go back to leek & celery soup recipe. To make leek & celery soup you need 11 ingredients and 7 steps. Here is how you do it.
The ingredients needed to make Leek & Celery Soup:
- Provide 1 tbsp vegetable oil, preferably cold-pressed
- Take 1 small onion (I used red onion coz had one spare), chopped
- Take 1 leek, washed and thinly sliced
- You need 3-4 sticks celery, chopped with leaves set aside for Step 6
- Take 3 cloves garlic, chopped
- Take 100 g new potatoes, diced
- Provide 1 1/2 litre vegetable stock (I used Marigold powder)
- You need 2 bay leaves
- Take Salt
- Use Ground black pepper
- Get 100 ml low-fat crème fraiche
Steps to make Leek & Celery Soup:
- Bring the oil to a medium-high heat in a stock pot or large saucepan and fry the onion for 2 minutes, stirring only to avoid sticking.
- Add the leek and cook for a further 3 minutes, stirring occasionally.
- Stir in the celery, garlic and potato and continue cooking for a further 5 minutes or until the leeks are soft but not browned, stirring occasionally.
- Add the stock and stir gently but thoroughly. Add the bay leaves, bring to the boil, cover and simmer for 25 minutes or until the vegetables are nicely softened, stirring occasionally. Remove the bay leaves.
- Move the pan off the heat, season to taste, whizz to the desired consistency (or, as I chose to do, leave it unwhizzed) and then stir in the crème fraîche.
- Return to the heat and quickly bring the soup to piping hot but not boiling point and serve into warmed soup bowls. Garnish with the set-aside celery leaves.
- Serve with granary bread or crusty rolls - if you’re allowing yourself the carbs!
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